Estimated Times:
Preparation - 15 min | Cooking - 30 min | Yields - 8
Ingredients:
- 6 cups (about 8 oz.) dry medium egg noodles, prepared according to package directions (no yolks for low fat recipe )
- 6 tablespoons butter or margarine (olive oil for low fat recipe)
- 4 stalks celery, chopped
- 1/2 cup chopped onion
- 2 cans (9 oz. each) tuna, drained and flaked
- 2 cans (10 oz. each) condensed cream of mushroom soup (98% fat free for low fat recipe)
- 1 can (12 fl. oz.) Evaporated milk (fat free for low fat recipe)
- 2/3 cup crushed potato chips (corn flakes for low fat recipe)
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Directions:
PREHEAT oven to 375° F. Grease 13 x 9-inch baking dish.MELT butter in large saucepan over medium heat. Add celery and onion; cook, stirring occasionally, for 1 to 2 minutes or until vegetables are tender. Stir in noodles, tuna, soup and evaporated milk; mix well. Pour into prepared casserole dish. Sprinkle with potato chips.BAKE for 25 to 30 minutes or until chips are golden brown.
TO MAKE LOW FAT: Use “No yolk egg noodles”, olive oil in place of butter, Low fat cream of mushroom soup, fat free evaporated milk, and corn flakes in place of potatoe chips.
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NOTES:
* May use 4 cans (6 3/4 oz. each) of drained, flaked tuna, instead.
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